The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most Economical Plan for Private Families; Containing Also a Complete System of Cookery for Catholic Families. Being the Result of Actual Experiments Instituted in the Kitchen of William Kitchiner, M. D. A New Ed
R. Cadell, 1843 - Cooking - 424 pages
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Allspice Anchovy bake Beef Black Pepper boiling water bread bread-crumbs broiled Broth brown Butter Cayenne Cayenne Pepper Celery chopped clean cold water Cook Cookery cover Curry Powder dish drachm dressed Dutch oven Eggs Epicure Eschalot Fish flavour flour Forcemeat fresh fried garnish gently grated Gravy hair-sieve half a pint Hash Herbs hour inch juice keep Lemon Lemon-Peel let it boil liquor meat melted butter milk minced minutes Mock Turtle Mushroom Catchup Mutton nice Nutmeg Onions ounce of Butter ounces oven Oysters palate Parsley Pease peel pepper and salt Pickle pieces Port Wine Potatoes Poultry pound Powder Pudding Puff Paste quantity quart quarter Receipt relish roast Sauce sauce-pan savoury season sieve skim slices Soup Spice spoon stew stew-pan stir Stomach strain Sugar Sweet table-spoonful taste tea-spoonful tender thick thicken Veal Vinegar warm wash Wine yolk